Cooking class experience — learning Basturma properly

I took a cooking class specifically to learn how to make Basturma correctly. The instructor explained why lamb shoulder is used the way it is — something I'd never understood from just eating it. The warmly herbal result when you make it yourself is different.

Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. We learned how a Yerevan restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of pomegranate wine. I've made it three times since and each time it improves. Highly recommend the cooking class approach.